Pork Chops with Escarole and Balsamic Onions

Real Simple
Pork Chops with Escarole and Balsamic Onions Recipe
Photo: Marcus Nilsson
Makes 4 servings


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2 tablespoons olive oil
4 6-ounce boneless pork chops (1 inch thick)
Kosher salt and black pepper
1 small red onion, cut into 1/4-inch-thick rings
1/4 cup balsamic vinegar
1 head escarole, torn into large pieces


Prep: 15 Minutes
Other: 10 Minutes

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until browned and cooked through, 5 to 6 minutes per side. Transfer to a plate.

Heat the remaining tablespoon of oil in the skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the vinegar and cook until the onion is soft, 2 to 3 minutes.

Add the escarole and 1/4 teaspoon each salt and pepper. Cook, tossing, until wilted, 2 to 3 minutes. Serve with the pork.

Tip: The assertive winter flavors of the escarole-and-onion mixture make it a great side dish for more than just pork chops. Try it with roasted turkey, beef, or meaty fish, such as salmon.

Created date

November 2008

Nutritional Information

Calories 420
Caloriesfromfat 59 %
Protein 36 g
Carbohydrate 6 g
Sugars 1 g
Fiber 4 g
Fat 28 g
Satfat 9 g
Sodium 476 mg
Cholesterol 110 mg